Almond Ricotta Napoleons

Ingredients

• 1 pkg (450 g) frozen puff pastry, thawed
• Flour for dusting
• 1 cup sliced almonds 250 mL
• 1/4 cup maple syrup 50 mL
• 1 cup whipping cream (35%) 250 mL
• 2 tbsp icing sugar 30 mL
• 1 tub (475 g) Tre Stelle® Extra Smooth Ricotta
• 1 tbsp amaretto liqueur or 1/2 tsp (2 mL) almond extract 15 mL

Preparation

1. Roll puff pastry dough on lightly floured surface into two 10 x 10-inch (25 x 25 cm) squares. Cut each pastry horizontally into 3 strips, then vertically in 3 to make 9 squares (18 squares total).
2. Stir together in a small bowl, almonds and maple syrup; set aside. Line two baking sheets with parchment paper or spray with non-stick cooking spray. Place pastry squares on paper.
3. Using small spoon place equal amounts of almond/maple syrup mixture on squares, spread to edges. Bake in 375˚F (190˚C) oven 15 to 18 minutes, until puffed and golden. Let cool on rack.
4. Beat cream and sugar in large bowl until thick. Gradually fold in Ricotta and amaretto. Cut into edges of each pastry using serrated knife; lift to split horizontally into two squares. Spoon Ricotta filling onto bottom squares, place almond squares on top.